This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole wheat bread.

Nutrition Facts

Serving Size1 cup

Calories330

Total Fat14 g

Total Carbohydrate24 g

Protein27 g

Servings and Times

Servings8

Ingredients and Preparation

IngredientsMeasures

Olive oil2 tablespoons

Medium onions, chopped2

Garlic cloves, minced4

Celery stalks, diced2

Medium red or green peppers, cut into strips2

Chopped mushrooms1 cup

Uncooked rice2 cups

Chicken, cut into 8 pieces, skin removed3 pounds

Salt (optional)1 teaspoon

Chicken broth, fat removed3½ cups

Water with saffron (Sazón) for color4 cups

Medium tomatoes, chopped3

Frozen peas1 cup

Frozen corn1 cup

Frozen green beans1 cup

Olives or capers for garnish, if desired

Directions

Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.

Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.

Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.

Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.

Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.